Keto Pumpkin Poundcake

A moist and flavorful poundcake perfect for those following a ketogenic diet. This pumpkin-infused treat is sugar-free, low-carb, and gluten-free, making it suitable for various dietary preferences such as THM S Trim Healthy Mama S. Its a delightful dessert or snack option for any occasion.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol or preferred sugar substitute
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

Set the oven to 350F 175C and heat it up

Use coconut oil to grease or line a loaf pan

Erythritol, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt should all be mixed together in a bowl with a whisk

Beat the eggs in a different bowl

Cream together the coconut oil and vanilla extract

Then, add the pumpkin puree and almond milk

Mix everything together well

Mix the dry ingredients into the wet ingredients one at a time until you get a smooth batter

Spread out the batter in the loaf pan that has been prepared

After the oven is hot, bake it for 45 to 50 minutes, or until a toothpick stuck in the middle comes out clean

Take it out of the oven and let it cool for 10 minutes in the pan

After that, put the poundcake on a wire rack to cool completely

Cut and serve

Have fun with your tasty Keto Pumpkin Poundcake